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Response Surface Methodology를 이용한 숭어(Mugil cephalus) 반염건품의 개발
박권현 ( Kwon Hyun Park ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study examined the optimal salting drying method and processing conditions (salt concentration, soaking time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables (X1, salt concentration; X2, soaking time; X3, dry temperature; X4, drying time) based on the dependent variables (Y1, moisture content; Y2, salinity; Y3, overall acceptance) for high-quality SSD-CGM were 5.6% for X1, 2.7 h for X2, 47.0°C for X3, and 8.5 h for X4 for uncoded values. The predicted values of Y1,Y2, and Y3 for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were 55.2±1.0%, 4.1±0.3% and 6.7±0.8. The actual and predicted values did not differ.
시판 반염건 민어(Miichthys miiuy)의 영양 및 맛 특성
박권현 ( Kwon Hyun Park ),강상인 ( Sang In Kang ),김용중 ( Yong Jung Kim ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was 19.8 ± 1.7% (range, 17.7-23.2%), and the mean crude lipid content was 0.6 ± 0.3% (range, 0.3-1.1%). The total amino acid content ranged from 17.08 to 18.56 g/100 g, except for sample code 5, which was 22.24 mg/100 g and differed significantly from the other samples. The major amino acids in the commercial SSD-BC were aspartic acid, glutamic acid, leucine, and lysine. In the commercial SSD-BC, the calcium ranged from 11.1-21.4 mg/100 g, phosphorus from 148.4-209.2 mg/100 g, and magnesium from 12.2-48.2 mg/100 g. Monoenoic acid (37.1-40.3%) was the most common fatty acid, followed by saturated acid (33.9-36.3%) and polyenoic acid (25.1-29.2%). The prominent fatty acids in the commercial SSD-BC were 16:0 (23.9-26.5%), 16:1n-7 (11.3-13.0%), 18:1n-9 (19.7-21.5%), and 22:6n-3 (6.9-10.7%). The mean trichloroacetic acidsoluble nitrogen content was 248.1 (range, 137.2-334.2) mg/100 g. The evaluation demonstrated that the commercial SSD-BC is rich in nutrition and taste.
감태 (Ecklonia cava) 효소추출물을 첨가한 국수용 소스의 가공 최적화
박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),신준호 ( Joon Ho Shin ),이종현 ( Jong Hyun Lee ),조미란 ( Mi Ran Jo ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.3
This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle (X1), traditional soy sauce (X2), yeast extract (X3) and Ecklonia cava extract (ECE) (X4) were chosen as independent variables. The dependent variables were glutamic acid content (Y1), score of sensory evaluation (Y2), and antioxidative activity (Y3). We found the optimal conditions to be X1=3.91%, X2=20.57%, X3=3.04% and X4=3.78%. The predicted values of the multiple response optimal conditions were Y1=124.0 mg/100 g, Y2=7.6 and Y3=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).
시판 반염건 능성어(Epinephelus septemfasciatus)와 영상가이석태(Pseudotolithus typus)의 위생학적 품질 특성
박권현 ( Kwon Hyun Park ),강상인 ( Sang In Kang ),김민주 ( Min Joo Kim ),이수광 ( Su Gwang Lee ),박선영 ( Sun Young Park ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
This study investigated the sanitary characteristics of commercial salted semi-dried convict grouper Epinephelus septemfasciatus (SSD-CG) and longneck croaker Pseudotolithus typus (SSD-LC) and suggested standards for salted semi-dried fish (SSD-F), based on the domestic standards for salted mackerel (Scomber japonicus or kwamegi) and salted dried yellow corvenia (Pseudosciaena manchurica), and sanitary characteristics of commercial SSD-F. For the commercial SSD-CG and SSD-LC, respectively, the moisture content ranged from 64.6-76.1 and 65.7-77.5%, salinity from 2.7-8.2 and 1.5-4.9%, volatile basic nitrogen (VBN) from 22.1-88.2 and 13.5-87.4 mg/100 g, peroxide value (POV) from 17.2-195.0 and 28.5-190.2 mEq/kg, and viable cell counts from 6.1-8.4 and 5.4-7.2 log (CFU/g). No Escherichia coli was detected in six kinds of SSD-CG or three kinds of SSD-LC. The standard for controlling the quality of SSD-F is the moisture content (>68%), salinity (>3%), VBN content (>50 mg/100 g), POV (>60 mEq/kg), viable cell counts (>106 CFU/g), E. coli (>MPN/100 g), and others. Using the established standards, no commercial SSD-F passed. The chemical, microbial, and other results for commercial SSD-F suggest that provisions for controlling the quality of high-quality SSD-F should be established.
시판 청어(Clupea pallasii) 과메기의 위생 및 영양학적 특성
허민수 ( Min Soo Heu ),박권현 ( Kwon Hyun Park ),신준호 ( Joon Ho Shin ),이지선 ( Ji Sun Lee ),염동민 ( Dong Min Yeum ),이동호 ( Dong Ho Lee ),김형준 ( Hyung Jun Kim ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.1
The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4 -47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/ kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100 g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.
상업적 효소를 이용한 명태(Theragra chalcogramma)두부 및 정형 다시마(Laminaria japonica)부산물 유래 고압 추출물의 수율개선 및 이의 식품성분 특성
노윤이 ( Yun I Noh ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),김현정 ( Hyekon Jeong Kin ),김민지 ( Min Ji Kim ),김기현 ( Ki Hyun Kim ),김정균 ( Jeong Gyun Kim ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.1
This study was conduced to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neu- trase(NH), and Proramex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH)also improved functional properties, such as angiotensin-l converting enzyme(ACE)inhibitory activity and 2,2-diphenyl-l-picryldrazyl(DPPH)radical scavenging activity, as converting to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values ofNHH were 379.7mg/100mL and24.03, respectively, after digcstion for4h. These values are2.2-fold and1.9-fold higher com- paned with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respec- tively. According to the tasts value results, the major taste-active compounds among free amino axids of NHHwere glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.
김형준 ( Hyung Jun Kim ),박권현 ( Kwon Hyun Park ),신준호 ( Jun Ho Shin ),이지선 ( Ji Sun Lee ),허민수 ( Min Soo Heu ),이동호 ( Dong Ho Lee ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 Fisheries and Aquatic Sciences Vol.14 No.1
This study was conducted to obtain hydrolysates with potent antioxidative activity from rockfish skin gelatin. Gelatin was extracted under high temperature/high pressure using a two-step enzymatic hydrolysis with commercial enzymes such as Alcalase, Flavourzyme, Neutrase, and Protamex. The second rockfish-skin gelatin hydrolysate (SRSGH) was prepared by further incubating the first gelatin hydrolysate (FRSGH), which had been hydrolyzed with Alcalase for 1-h (FRSGH-A1), with Flavourzyme for 2-h (SRSGH-F2). The second gelatin hydrolysate showed higher antioxidative activity of 3.72 as measured by a Metrohm Rancimat and superior angiotensin I-converting enzyme (ACE) inhibiting activity of 0.82mg/mL. Compared with the gelatin, the relative proportion in SRSGH-F2 was markedly decreased in the 100-kDa peak, whereas it was increased in that less than 100-kDa. The amino acid composition of SRSGH-F2 was rich in glycine (25.9%), proline (10.8%), alanine (9.1%), and glutamic acid (9.1%). In contrast, it was poor in cystine (not detected), methionine (1.6%), tyrosine (0.4%), hydroxylysine (0.9%), and histidine (0.9%). In recent years, demand for natural functional foods has been increasing, and SRSGH-F2 can be used as a functional food ingredient in the food industries. However, further detailed studies on SRSGH-F2 with regard to its antioxidant activity in vivo and the various antioxidant mechanisms are needed.
허민수(Min Soo Heu),박권현(Kwon Hyun Park),김기현(Ki Hyun Kim),최종덕(Jong-Duck Choi),김진수(Jin-Soo Kim) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.4
반염건 민어는 특유의 육조직, 맛 및 영양가가 우수하여 국내에서 아주 선호되고 있는 수산가공품 중의 하나이다. 본 연구에서는 전통수산가공품의 하나인 반염건 민어를 지역 명품으로 개발하기 위한 기초 자료로서 시판 반염건 민어의 위생학적 특성에 대하여 살펴보았다. 시판 반염건 민어의 생균수 및 대장균은 각각 4.2~8.3 log(CFU/g) 및 18>~4.6log(MPN/100 g)이었다. 또한 시판 반염건 민어의 수분 함량은 64.2~77.1% 범위, 염도는 2.1~9.5% 범위, 휘발성염기질소 함량은 14.1~58.1 mg/100 g 범위, 과산화물값은 19.1~107.2 meq/kg 범위였다. 이상의 반염건 민어에 대한 미생물학적 및 화학적 결과에 의하면 지역 명품 반염건 민어를 가공 및 유통하기 위해서는 반드시 적절한 품질 규격[원료는 모두 국산, 수분 함량은 65% 이하, 염도는 2~3% 범위, 휘발성염기질소 함량 50 mg% 이하, 생균수 및 대장균은 각각 6 log(CFU/g) 이하 및 음성]이 있어야 할 것으로 판단되었다. Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean 74.7±3.5%) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.
명태(Theragra chalcogramma) 두부와 비정형 다시마(Laminaria japonica)로부터 고온가압 추출물의 최적 제조 조건
노윤이 ( Yun I Noh ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),김기현 ( Ki Hyun Kim ),김민지 ( Min Ji Kim ),김현정 ( Hyeon Jeong Kim ),김정균 ( Jeong Gyun Kim ),김진수 ( Jin Soo Kim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.3
This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicated that the optimal independent variables for obtaining extracts with a high yield and desirable sensory characteristics were 1.32 for X1 (extraction time), 1.36 for X2 (sea tangle concentration) and 0.93 for X3 (water volume) in coded values, and 5.48 h for X1, 18.18% for X2 and 6.86 times for X3 in uncoded values. The predicted values of Y1 (yield), Y2 (TCA soluble-N) and Y3 (overall acceptance) for extracts produced under these optimized conditions were 22.10%, 1.83g/100mL and 5.9, respectively, their experimental values were 21.4%, 1.7 g/100 mL and 5.7, respectively. No significant differences between the actual and predicted values were found.